Kerala Vazhakka Parippu Erissery | Raw Banana Dal Curry | Kaya Parippu

Kerala Vazhakka Parippu Erissery is a traditional Kerala dish that combines raw banana (Vazhakka) and dal (Parippu) with spices and grated coconut.

Kerala Vazhakka Parippu Erissery
Vazhakka & Parippu Erissery

Vazhakka & Parippu Erissery is a traditional Kerala dish that combines raw banana (Vazhakka) and dal (Parippu) with spices and grated coconut – truly mouthwatering!

Nutritionally, green bananas are rich in vitamins, minerals and fiber, and they contain a starch that helps control blood sugar, lower blood cholesterol and manage weight.

Research on coconut oil has shown that it improves/reverses the effects of Alzheimer’s and helps treat hypothyroidism.

Kerala Vazhakka Parippu Erissery Recipe:

Erissery is a spicy thick curry made of vegetables like pumpkin, raw bananas, yam, alone or in combination with beans or lentils. Erissery is an unavoidable item in Kerala sadhya, which we generally serve on fresh plantain leaves.

In northern Malabar, Erissery is usually served as a side dish, whereas in middle Travancore it is not as thick in consistency and often served as a main curry with rice, alongside a good spoonful of ghee.

  • To make this Kerala Kaya Parippu curry, firstly peel and cube the raw green bananas.

Cut green bananas for erissery

  • Clean and wash Toor dal.

Toor Dal for Kerala erissery

  • Next put cubed raw bananas and tur dal in the pressure cooker. Add 1/2 tsp turmeric and 2 cups of water. Close the lid and pressure cook over medium heat for 15 minutes.

Kerala Vazhakka & Parippu Erissery

  • Meanwhile grind grated coconut with cumin seeds, green chillies and garlic into a smooth paste.

Grind coconut for vazhakka erissery

  • Keep the prepared coconut mixture aside.

Add coconut paste to Vazhakka Parippu curry

  • Once the pressure releases, lightly mash the cooked raw banana and dal. Take care not to totally mash it, as the curry will turn thick and sticky.
  • Now add the prepared coconut paste to the mashed dal-green banana curry. Sprinkle salt to taste and cook over low heat for about five minutes till the gravy thickens. Set aside.
  • To prepare the tempering, heat about 1tbsp of oil in a tadka pan.

Erissery tempering ingredients

  • Splutter mustard seeds. Then add the shallots and fry till they brown.

Fry shallots for Raw Banana and Dal Curry

  • Next toss in the dry red chillies and 1/4 th cup of grated coconut. Fry till the coconut browns and you get the nice aroma of fried coconut and shallots.

Add grated coconut to vazhakka parippu tempering

  • Lastly add fresh curry leaves to the pan.
  • Pour the tempering over the kaya parippu curry. Stir gently so that all the ingredients are well combined.

Pour tempering over Kerala Raw Banana and Dal Curry

  • Serve Vazhakka and Parippu Erissery with hot rice and pickle.

Kaya Parippu Curry

If you are searching for more aratikaya recipes, then do try out Plantain Patties

Kaya Parippu Recipe details below:

Kaya Parippu Recipe

Vazhakka Parippu Erissery is a traditional item of Onam sadhya. This Kerala style raw banana erissery with generous sprinkling of coconut tastes delicious with plain rice and desi ghee. Learn how to make vazhakkai erissery.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Kerala
Servings: 4
Calories: 191kcal
Author: Shil

Ingredients

  • Raw bananas - 3-4
  • Yellow dal/ Toor Dal – ½ cup
  • Coconut - 1 cup
  • Green chilies - 4-5
  • Garlic – 2 pods
  • Cumin seeds – ½ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Refined oil - 1 tbsp

For Tempering:

  • Shallots - 3-4 chopped
  • Red chillies - 2-3
  • Mustard seeds - 1 tsp
  • Grated coconut – ¼ cup
  • Curry leaves - 6-8

Instructions

  • Cut the raw bananas into small cubes.
  • Wash the dal.
  • Pressure cook raw bananas and dal with turmeric on medium flame for about 15 minutes.
  • Grind the grated coconut, green chilies, cumin seeds and garlic pods into a fine paste.
  • Mash the pressure-cooked bananas and dal slightly. Do not overdo, as it will become sticky and thick.
  • Add salt and coconut paste (step 4) to the mashed bananas and cook for about 5 minutes over low flame. Keep aside when done.
  • Take a separate pan and heat it. Add 1 tbsp oil.
  • Add mustard seeds and when they splutter, add the chopped shallots and fry till they turn golden brown.
  • Add the red chillies and grated coconut and keep frying until the coconut turns brown. You will start getting the distinct smell of coconut and shallots.
  • Finally add the curry leaves to the tempering.
  • Add the contents of the pan to the cooked bananas and coconut paste.
  • Stir the contents and serve Vazhakka and Parippu Erissery with rice and pappadams.

Notes

* Typical Kerala dishes are cooked in coconut oil, especially the tempering part. But you can use refined oil instead if the taste/smell of coconut oil doesn
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